Networks

Have some spring roll/wonton skins lying in the fridge. Mom had got them from the market. The ones that she got were semi-cubical blocks of pre-made individual wrapping, with cornstarch dusted between the skins to keep them from gluing together. Because the wrappers were quite thin, they were drying out pretty fast and were turning brittle and unusable. So I decided to take a damp cloth and did my experimentation with them to make some sweet style wontons for a menu I am working on đź™‚
After my experimentation was over, I still had plenty of them to make savoury versions. Here is the recipe I triedâ€¦turned out really nice and crispy!
My family has lived in Singapore for years and sister still lives there, so itâ€™s second home to me. There I learnt that each province of China has its own variant of wonton with many modern fusion versions too.
Sit back and enjoy simple snacks,few drinks with friends over the weekendâ€¦

3. Add the garlic, ginger, and scallions and cook for an additional 2-3 minutes.

4. Remove from heat and season to taste with cilantro, soy sauce, sesame oil, salt, and black pepper.

5. Allow the mixture to rest for 20 minutes to blend the flavours.

6. To fill the wontons, place approximately 2 teaspoons of the filling into a wrapper and brush the edges with egg wash. Pull the wrapper over the top of the filling and seal the edges. Pull the tips back toward each other and pinch together almost like a nice round money bag.